Fettuccine Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt to the boiling water.

Add 12 oz dried fettuccine and cook according to package directions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta in a colander and set aside.

In a large sauté pan or skillet set over medium heat, melt 6 tablespoons unsalted butter until it foams but does not brown, about 1–2 minutes.

Add the minced garlic (3 cloves) and cook, stirring, until fragrant, about 30 seconds to 1 minute. Do not let it brown.

Sprinkle 1 tablespoon all-purpose flour over the butter and garlic and whisk continuously for 30–45 seconds to make a light roux. This will help the sauce thicken and keep the butter from separating.

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, incorporating the roux until smooth. Bring the mixture to a gentle simmer (small bubbles at the edge) while stirring, about 2–3 minutes. Do not boil vigorously.

Reduce heat to low. Gradually stir in 1 1/2 cups freshly grated Parmesan cheese in small handfuls, stirring until each addition melts into a smooth sauce. If the sauce becomes too thick, add up to the reserved 1/2 cup pasta cooking water a few tablespoons at a time to reach desired consistency.

Season the sauce with 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and a pinch (about 1/8 teaspoon) of ground nutmeg. Taste and adjust seasoning as needed.

Keep the sauce warm on the lowest heat while you combine it with the pasta. Stir frequently to prevent skin from forming.

Add the drained fettuccine directly to the sauce in the pan. Toss gently with tongs or two forks to coat every strand. If the sauce seems thick or not coating the pasta smoothly, add reserved pasta water, 1–2 tablespoons at a time, until the sauce becomes silky and clings to the pasta.

Stir in 2 tablespoons chopped fresh parsley to brighten the flavor and color.

Divide the sauced fettuccine among plates or bowls. Sprinkle each portion with extra Parmesan (about 1 tablespoon per serving) and a crack of black pepper if desired.

Serve immediately. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently with a splash of milk or cream to loosen the sauce.